Ingredients
Method
- Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring to a full boil, then turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Drain and immediately move them into cold water.
- Crack each egg gently and peel from the wider end where the air pocket usually is. Peel under running water if needed.
- Roughly chop the eggs using a knife or an egg slicer. You’re aiming for small, even pieces — not mashed eggs and not big chunks.
- Place the chopped eggs in a bowl. Add mayonnaise, mustard, and lemon juice. Stir gently until the eggs are coated.
- Stir in the celery and onion. These two ingredients quietly do a lot of work Season with salt and pepper. Taste and adjust slowly
- Cover the bowl and refrigerate for at least 20 minutes.
- Soft sandwich bread gives you that classic deli feel. Sourdough adds contrast and structure. Whole wheat adds depth.
- Lightly buttering the bread creates a barrier so the egg salad doesn’t soak through. Lettuce works too.
- Spread the egg salad evenly onto one slice of bread. Top with the second slice, press gently, and cut if you like.
Notes
If you want variation without ruining the classic feel, keep it subtle.
A pinch of paprika adds warmth. A little fresh dill adds brightness. A splash of pickle juice adds depth.
Anything more than that and it stops being classic egg salad.